It has been raining steadily in New England for two weeks now, making it the perfect weather for a warming bowl of soup. This Thai soup requires only one pot, takes 15 minutes to complete, and uses pantry staple ingredients that most people already have on hand. The fresh herbs mixed with the comforting peanut butter make for a soup that is light yet filling at the same time.
When adding in the rice noodles, be sure to add them just before serving. These noodles only take about 2-3 minutes to cook all the way through, so they will turn to mush if you put them in too early. You can feel free to add in other veggies or tofu to your preference but I just kept it simple with hearty mushrooms.
YIELDS
1 bowl of soup
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp olive oil
- 1 1/2 tsp minced garlic
- 1 tsp grated ginger
- 2 cups vegetable broth
- 1/4 cup almond milk
- 1 tbsp coconut aminos
- 1 tbsp honey
- 2 tbsp lime juice
- 1/4 cup peanut butter
- 1/4 cup thai green curry powder
- 1/4 cup mushrooms, sliced
- 1 serving rice noodles
- to top red chili flakes
- handful cilantro
- 1 tbsp chives, minced
- 1/2 lime, sliced
- 1 tbsp olive oil
- 1 1/2 tsp minced garlic
- 1 tsp grated ginger
- 2 cups vegetable broth
- 1/4 cup almond milk
- 1 tbsp coconut aminos
- 1 tbsp honey
- 2 tbsp lime juice
- 1/4 cup peanut butter
- 1/4 tsp thai green curry powder
- 1/4 cup mushrooms, sliced
- 1 serving rice noodles
- to top red chili flakes
- handful cilantro
- 1 tbsp chives, minced
- 1/2 lime, sliced
Directions
1. Add olive oil to a large pot over medium low heat. Add garlic and ginger and cook for about a minute.
2. Add the vegetable broth, almond milk, coconut aminos, honey, and lime juice and stir well.
3. Add the green curry powder and peanut butter and whisk together well.
4. Simmer for about 10 minutes and remove from heat.
5. Add the rice noodles and mushrooms and let cook in the broth for a minute or two before serving.
6. Top with cilantro, chives, lime, and chili flakes.
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Photo: Lauren Sacerdote
